| Violation Date |
Code |
Description |
| 2018-12-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed pecan stuffing that was cooked yesterday at 48f - 51f in the walk in cool |
| 2018-12-21 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed one container of peas dated 12/13 - 12/17. ensure all tcs foods are discarded when the time/te |
| 2018-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of lettuce and one container of portioned goat cheese holding above 45f in prep top coolers on the main prep line. see temperature chart. both containers of le |
| 2018-12-21 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed a sheet tray of pecan stuffing that was cooked yesterday and had been in the walk in cooler since it was cooked. the pecan |
| 2018-12-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverage on main prep line, beverage was on a shelf above food prep area. ensure employee beverages are stored in areas where contaminatio |
| 2018-02-13 |
54 |
6-303.11 intensity-lighting - c areas where food preparation occurs should have at least 50 foot candles; observed on line foot candles less than 30. cdi pic adjusted lighting |
| 2018-02-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and build-up in reach in units, back of flip top units, sides of equipment, gaskets etc. make sure to increase cleaning frequency. |
| 2018-02-13 |
45 |
4-501.11 maintain equipment in good repair. observed far right flip top unit with significant ice build-up around back part. make sure to have service/ensure defrost is working properly. |
| 2018-02-13 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee while wearing gloves touching hat/head. cdi food employee stopped and directed to remove gloves and wash hands. observed food employee w |
| 2018-02-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee filling hotel pan at hand sink. cdi food employee stopped and directed to only use hand sinks for hand washing. |
| 2018-02-13 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p at time of inspection, observed food employee touching ahi tuna sashimi with bare hands. cdi product was discarded |
| 2017-12-21 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed food employee not using protective barrier when turning off faucet. cdi food employee dir |
| 2017-12-21 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed several shell stock tags not labele; missing some from end o |
| 2017-12-21 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed being stored over ready to eat products. cdi pic relocated unwashed produce to bottom shelf.3-302.11(a) separate the different types of raw animal foods. -p observed steak |
| 2017-12-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed cooling racks stored as clean with significant food debris on them. observed pans and utensils stored as clean with food debris on it. cdi items retur |
| 2017-12-21 |
20 |
observed tomato and pico de gallo cold holding on line above 45 degrees. cdi items will be placed on time for today. repeat. points not escalated for two items. if seen in next inspection, points will be deducted. |
| 2017-12-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a watch and braclet while preparing food. make sure to remove all jewelry other than plain wedding band. |
| 2017-12-21 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed several sanitizer buckets soiled. make sure to change out buckets once become soiled with d |
| 2017-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. make sure to spread out so equipment/utensils can air dry. observed food employee towel drying. make sure food employees air dry all products. repeat. |
| 2017-12-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in the walk in cooler. make sure to store at least 6 inches off the floor. |
| 2017-09-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed equipment and utensils stored as clean with food debris on it. cdi items returned to ware washing. |
| 2017-09-30 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed minor food splatter on walls behind flip top uni |
| 2017-09-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris in reach in unit shelving and gaskets near frying station. make sure to increase cleaning frequency. |
| 2017-09-30 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing equipment such as basins, spray arms and baseboards shall be cleaned every 24 hours, prior to use, or as often as accumulation occurs. observed significant food debris on clean s |
| 2017-09-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment and utensils. make sure to spread out so sanitizer will work effectively. |
| 2017-09-30 |
33 |
3-501.13 use approved thawing methods. approved thawing methods are under refrigeration, as part of the cooking process, in the microwave or under running water for raw products as long as water temperature is below 70 degrees and raw product does not ris |
| 2017-09-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed goat cheese and butter cold holding above 45 degrees. cdi goat cheese discarded and ice placed on butter. **goat cheese was overstacked above chill mark and butter was on ineffe |
| 2017-06-29 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed two containers of buttermilk and one pan of crab cakes not date marked. cdi all items were discarded; good date marking over-all wi |
| 2017-06-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p2-301.14 wash hands after activities that contaminate them. -pobserved food employee working with raw fish go to walk in cooler and grab some seafood, walk out and then proceed to don g |
| 2017-06-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed one pan of tomato tightly covered and still cooling in walk in cooler. cdi |
| 2017-03-29 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wall near fryer not smooth and not easily cleanable. make sure to keep in good repair. |
| 2017-03-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust near drink station above tea pitchers. make sure to keep clean. |
| 2017-03-29 |
45 |
4-502.11(a) maintain utensils in good repair. observed tongs not smooth and damaged. cdi tongs thrown away. make sure to keep in good repair. |
| 2017-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment. make sure to spread out, pyramid stacked to allow sanitizer to air dry to work properly. |
| 2017-03-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food for donation on the floor in the walk in freezer. cdi pic moved to the shelf. |
| 2017-03-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed feta cheese overstacked in pan; past chill line reading above 45 degrees o |
| 2017-03-29 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed box of tomatoes being stored on top of washed produce and veggies. cdi pic rearranged. |
| 2017-03-29 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed food employee not using the protective barrier. cdi teaching lesson and pic discussed wit |
| 2016-12-29 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed anchovies in low boy with no date labels and cream and milk in walk in with no date labels. cdi all products discarded. |
| 2016-12-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous pans with food debris stored as clean. cdi took to rewash.4-602.11 clean the equipment and utensils used with nontcs foods as required to a |
| 2016-09-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - 0pts - salmon on specials menu with no asterisk. cdi - corrected on site. |
| 2016-09-20 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p - 0pts - observed one employee donning gloves without effective handwashing. cdi - corrected by pic. rewashed. re-training on handwashing for all staff is recommended. |
| 2016-09-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - 0 pts - observed minor mold build up on soda nozzles. cdi - cleaned on site. need for brushes and proper hand cleaning. observed drinks stored in glass |
| 2016-09-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0pts - marsala sauce (125f) and lobster butter (98f) out of temperature compliance. cdi- discarded. |
| 2016-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed sauces in bottles read 47-60f (sour cream mix, garlic and oil mix, butter mix). observed items left out at room temperature reading 46-63f (lobster meat, vegetables, etc). cdi |
| 2016-09-20 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - 0pts - ice scoop holder soiled. utensils stored in water reading 125f. |
| 2016-09-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - observed cleaning needed on over head shelving, white bins holding utensils, and exterior of dish machine.- observed sticker residue on some pans |
| 2016-09-20 |
53 |
3 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispens |
| 2016-09-20 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed no time for the citrus ma |
| 2016-05-23 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf - letter of guarantee for norwegian salmon was not available. // ensure that letters match up to suppliers at all times.verific |
| 2016-05-23 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2016-05-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed sticker residue on some pans on the outer most where they are not stacked. continue to work on this. // cleaning needed on shelving near fry stat |
| 2016-05-23 |
40 |
3-302.15 wash fruits and vegetables prior to use. - repeat - observed avocados with sticker residue. |
| 2016-05-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - 0 pts - observed employee in active prep without hair restraint. |
| 2016-05-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - repeat - observed several items prepped at room temperature reading 47-60f tight |
| 2016-03-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - salad spinner and dicer observed with food debris. sticker residue observed in containers. cdi- items to be rewashed. |
| 2016-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - garlic and oil mix was being kept at room temperature (71f). cdi- product discarded. will follow cold holding procedure. |
| 2016-03-07 |
12 |
3-203.12 retain tag on the bag of shell stock until empty. record date on the tag when the last shell stock from the container is used. store tags in chronological order for 90 days. -pf - dates for shell stock were inconsistent. ensure that dates when l |
| 2016-03-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - salmon on brunch menu did not have asterisk or disclosure follow. cdi- menus were discarded and will be re-print |
| 2016-03-07 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0pts - fruits in bar used for zest still had sticker residue. all fruits and vegetables must have stickers removed and washed before cutting or piercing in any way, |
| 2016-03-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - 0pt - bags of spinach tightly wrapped read 51f. pad thai noodles read 50f tightl |
| 2016-03-07 |
42 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - repeat - utensils stored in water of 108f. cdi- water changed to read 140f |
| 2015-12-16 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. - 0 pts - physical facilities: cleaning needed on vent co |
| 2015-12-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed on shelving in kitchen and inner components of shelving in walk in cooler. cleaning on shelving above prep areas. // remove sticke |
| 2015-12-16 |
45 |
4-501.11 maintain equipment in good repair - assess shelving throughout for rusting and chipping.4-501.11 maintain utensils in good repair - observed several cracked, broken, or burned containers that are no longer easily cleanable. replace utensils as ne |
| 2015-12-16 |
42 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - utensils in two areas stored in water of 71f and 111f. |
| 2015-12-16 |
37 |
3-306.11 food display-preventing contamination by consumers - p - 0 pts - grape fruit, lemon, and orange stored on bar. items used as zest for beverages that are consumed by customers ensure product is protected at all times. |
| 2015-12-16 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - date missing from cooked ham not properly dated. cdi- pic discarded ham and dated milk., 3-501.18 discard the food requiring date labels o |
| 2015-12-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - tomatoes, lettuce, tartar, and cheese dip stored on make top unit were overfilled causing temperatures to rise to 50f on upper layers. butter placed on make top in container read 56f. |
| 2015-09-09 |
14 |
4-601.11 food contact surfaces shall be clean to sight and touch. - observed sticker residue on containers stacked by dish machine. remove labels. 4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p - repe |
| 2015-09-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - pasta stored under cooling potatoes read 48-53f. assess storage of products and how heat from other products can cause temperatures to rise. cdi- pic voluntarily discarded to e |
| 2015-09-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - repeat - atlantic salmon that may be undercooked is not asterisk. pic states that wild caught salmon listed on s |
| 2015-09-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - repeat - asparagus, broccoli, lettuce, and tomatoes stored tightly covered. cook |
| 2015-09-09 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. - 0pts - one bucket with build up. cdi- sanitizer solution replaced. |
| 2015-09-09 |
45 |
4-501.11 maintain equipment in good repair - 0 pts - assess shelving throughout for rusting and chipping. 4-501.11 maintain utensils in good repair - 0 pts - observed several cracked, broken, or burned containers that are no longer easily cleanable. repla |
| 2015-09-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - cleaning needed on shelving in kitchen and inner components of shelving in walk in cooler. |
| 2015-09-09 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2015-04-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed on shelving next to fryers and on lower portions of prep tables. |
| 2015-04-28 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - rice cooker is damaged. door handle on tuna cooler is damaged. replace |
| 2015-04-28 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - 0 pts - one container holding utensils read 76f. cdi- utensils were removed u |
| 2015-04-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - mixed vegetables bags, mushrooms, and snap beans in walk in cooler were tightly |
| 2015-04-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - 0 pts - special' s menu didn't have an asterisk next to oysters. all other menu items were properly labeled. cdi |
| 2015-04-28 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf -container of pasta, marinara, goat cheese, milk, and butter milk were not dated. cdi- all items were properly dated by pic. pasta was disca |
| 2015-04-28 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p - lettuce spinner observed soiled. all soda nozzles observed with visible mold build up. lettuce spinner should be cleaned after use or every 4 hours. soda nozzles should be |
| 2014-12-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one of the salad cooler cold holding an opened bag of lettuce at 54f. cdi- pic inspected unit and determined unit was in need of defrosting. pic instructed an employee to def |
| 2014-12-15 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed several gallons of milk past its expiration date (should have been discarded 12/7). cdi - d |
| 2014-12-15 |
37 |
3-305.11 store food where it is not exposed to splash, dust or other contamination. observed the ice bins in the bar area uncovered. |
| 2014-12-15 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and/or end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no begin or end time ma |
| 2014-08-29 |
53 |
6-501.11 maintain physical facilities in good repair. observed floor grout missing from the dirty dish area and caulking behind dirty dish line in need of replacing. |
| 2014-08-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed mango salsa 114f and artichokes 125f in table top steam unit. items were reheated in the microwave. repeat |
| 2014-08-29 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed build up on soda nozzles, food debris on the utensils in the hot dipper well, not in use, and some labels left on the pans and containers. soda nozzles were placed |
| 2014-08-29 |
12 |
3-402.12 fish served raw or undercooked shall have records available from supplier which guarantee it is free of live parasites. observed wild caught sockeye salmon offered undercooked on the menu with no parasite destruction documentation or aquacultu |
| 2014-02-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), including cooked and cooled foods, shall be date marked. these foods can be held for 7 days at 41f or below or 4 days if stored between 41-45f. observed mozzarel |
| 2014-02-27 |
8 |
6-301.12 each handwashing sink shall be provided with disposable towels or other approved drying mechanism. paper towels were missing at one kitchen hand sink and one bar hand sink. restocked. 5-205.11 handwash sinks shall be accessible at all times for e |
| 2014-02-27 |
13 |
3-302.11 food shall be separated during storage and preparation to prevent contamination. observed vacuum packaged raw pork chops and raw beef stored above ready to eat foods in walkin cooler. also, observed raw seafood stored above anchovies, sundried to |
| 2014-02-27 |
14 |
4-501.114 sanitizer shall be at approved concentrations. observed one bucket of sanitizer at 100ppm quat. observed bar sink at 100ppm quat. refiled both with correct level of sanitizer. 4-601.11 food contact surfaces shall be clean to sight and touch. o |
| 2014-02-27 |
18 |
3-501.14 food shall be cooled from 135f to 70f within 2 hours and from 70f to 45f within 4 additional hours. observed bacon garlic cooling in walkin. middle of food was 96f after 3 hours. facility discarded. |
| 2014-02-27 |
19 |
3-501.16 hot potentially hazardous/tcs foods shall be held at 135f or higher. observed artichokes holding at 127, mango salsa at 115f. both were reheated above 165f. |
| 2014-02-27 |
22 |
3-501.19 if time as a public health control is utilized, procedure must be available and food shall be labeled with start or discard time. observed butter (for lobster rolls) sitting out at room temperature. staff keeps butter for 4 hours before discardin |
| 2014-02-27 |
23 |
3-603.11. ensure a consumer advisory is provided for foods served raw or undercooked. observed specials table tent, flyer and specials menu missing consumer advisory for steak. facility advised they would speak to corporate about this. return visit requir |
| 2014-02-27 |
31 |
3-501.15 use approved cooling methods, such as separating food into thinner portions, using containers that facilitate heat transfer, arranged to provide maximum heat transfer. observed bacon garlic cooling in a container in the walkin cooler. ensure you |
| 2014-02-27 |
37 |
3-305.11 food shall be stored at least 6 inches above the floor. observed box of shrimp and breading on the floor of the walkin cooler. staff moved off floor. |
| 2014-02-27 |
42 |
4-901.11 utensils shall be air dried. observed containers stacked wet. separate to air dry. |
| 2013-05-20 |
46 |
even though the machine successfully was able to turn a thermolabel affixed to a place; the pressure gauge and the temperature gauge were both recording low readings. facility called to get service on the machine. |
| 2013-05-20 |
20 |
maintain cold foods at 45f or below. observed cut tomato; lettuce; slaw; sauces; ect in one prep cooler which was holding all tcs foods in the top of the cooler between 47-54f. cdi; cooler was turned to a lower setting. food was rapidly cooled in the wa |
| 2013-05-20 |
14 |
maintain food contact surfaces and utensils clean to sight and touch. observed the ice machine and wooden handled knives in the knife holder were not clean to sight and touch. cdi. |
| 2013-05-20 |
12 |
the date when the last shellstock is sold shall be recorded on the label and the tags kept for 90 days in chronological order by this date. observed dates were not written on tags and tags were not in order. cdi by instruction. |
| 2013-02-07 |
4 |
employees shall consume food and beverage in a designated location and manner where contamination of food; food contact surfaces; linen and single-use/single-service articles can not occur. observed empluee beverage in bottle stored on high shelf above s |
| 2013-02-07 |
6 |
employees shall wash hands prior to donning new gloves; after handling soiled equipment or utensils; as often as necessary to remove contamination and prevent cross contamination when changing tasks. observed employee don new gloves without washing hands |
| 2013-02-07 |
3 |
no policy observed today. |
| 2013-02-07 |
47 |
maintain nonfood-contact surfaces clean. clean frequently to preclude resuidue build up. observed need for better cleaning of handwash stations; seams; hinges. provide attention to surfaces near food storage and areas hands frequent. |
| 2013-02-07 |
8 |
each handwashing sink shall be supplied with hand cleanser. observed handwashing sink at far; left end of bar was not supplied with soap. cdi. (another handwash is available at bar). |
| 2013-02-07 |
2 |
each facility shall have an employee health policy in compliance with 2-201.11 of nc food code. management shall ensure that employees are trained and knowledgeable of reporting requirements of policy. written guidance provided by rehs. cdi by in |